Creamy, buttery mashed potatoes with gravy spooned over the top…hard to argue with that. This easy recipe for Southern mashed potatoes uses russet potatoes, warm heavy cream, and butter for the smooth, fluffy texture that makes mashed potatoes good. They’re ready in about 30 minutes, so make them for Sunday or weeknight dinner when you need a foolproof side.
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Growing up, mashed potatoes with cream gravy were a familiar side at the dinner table. It wasn’t holiday food or something saved for company. It was the kind of side dish that made an ordinary supper feel complete.
Featured Ingredient: Potatoes
Russet potatoes are the reason these mashed potatoes come out light, fluffy, and smooth instead of dense or gluey. Their higher starch content breaks down when cooked, giving you that classic mashed potato texture everyone wants.
Choose firm potatoes with no soft spots or green patches. If they’ve been sitting in the pantry long enough to sprout, it’s time to move on and use them for something other than mashed potatoes.
Cut the potatoes into even pieces so they cook at the same rate. That small step saves you from some cubes turning soft while others stay firm in the center.
If you only have Yukon Golds, they’ll still make good mashed potatoes with a richer, denser texture. Great potatoes, just a different result.
What to Serve with Southern Mashed Potatoes
Southern mashed potatoes are great next to hearty mains and anything with sauce or gravy. For holiday meals, we serve them with dry-brined spatchcock turkey or grilled turkey breast, and a spoonful of turkey neck gravy is always a good idea.
For Sunday dinners, serve them with braised whole chicken, braised duck leg, beef osso buco, or red wine-braised short ribs to help soak up every bit of sauce.
Our black pepper gravy adds a classic Southern touch and is a great side for pork chops. Our mushroom-onion gravy adds a rich, savory flavor that’s perfect for beef or chicken.
Make-Ahead and Storage
Make-Ahead: Mashed potatoes can be made a day ahead and refrigerated until needed. Reheat gently with a splash of warm cream or a little extra butter stirred in to bring back the creamy texture.
How to Store: Let the mashed potatoes cool, then transfer them to an airtight container and refrigerate for up to 4 days. Pressing a piece of plastic wrap directly on the surface can help keep them from drying out. You can also freeze mashed potatoes in a freezer-safe container for up to 3 months. Allow frozen mashed potatoes to thaw in the refrigerator before reheating.
How to Reheat: Reheat on the stovetop over low heat, stirring often and adding a splash of cream or milk as needed. They can also be warmed in the microwave in short intervals, stirring between each round. If reheating a larger batch, cover and warm in a 350°F oven until hot.
Recipe Tips and Notes
- Don’t overwork the potatoes. Once the butter and cream are added, mash only until smooth. The more you work potatoes, the heavier they can become.
- Adjust the texture as you go. If the potatoes seem too thick, add another splash of warm cream. If they look loose, let them sit for a minute, and they’ll tighten as they cool slightly.
Frequently Asked Questions
More Recipes to Try
Looking for more potato sides? Check these out:
- Rosemary Garlic Mashed Potatoes – Fresh rosemary and garlic infuse these creamy mashed potatoes, creating a savory, aromatic side dish that pairs with everything from weeknight chicken to holiday roasts.
- Truffle Mashed Potatoes – Luxurious mashed potatoes made with truffle oil and butter. These are fancy enough for a special occasion but easy enough for a weeknight dinner.
- Whipped Sweet Potatoes – These sweet potatoes are rich, creamy, and finished with brown butter and sage. A savory holiday side dish ready in just over an hour.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Southern Mashed Potatoes
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Equipment
- Large Saucepan (4 Quarts)
- Hand Mixer
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- ½ cup heavy cream
- 4 tablespoons unsalted butter, softened
- ½ teaspoon kosher salt, plus 1 tablespoon for cooking potatoes
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, heat the cream in a small saucepan over medium heat until warm.
- Drain the potatoes well in a colander and return them to the pot.
- Add the butter, warm cream, salt, and pepper to the potatoes.
- Use a potato masher, ricer, or hand mixer to mash them until smooth. Season with additional salt and pepper to taste.
- Serve hot.
